Marbled meringues with lemon mascarpone filling For the meringues 4 free range egg whites Pinch of salt 2t vanilla paste 1t rose water 1/8 t (smallest pinch) cream of tartar 2/3 cup sugar 2/3 icing sugar 1T cornstarch Black and purple food gel For the mascarpone filling: combine 1 cup mascarpone cream cheese 4T icing sugar 1 lemon zested and juiced 1t vanilla paste
Beat the egg whites together with the salt until soft peaks form. Add the vanilla and continue beating, combine the cream of tartar. Begin adding the sugar mixture to the whites 1 tablespoon at a time beating the whole time until stiff peaks form.
Combine the icing sugar and cornflour together before sieving into the meringue mixture and beating into the mixture. Add some of the food coloring gel and streak through.Preheat oven to 115C. Add baking paper to a baking tray before adding spoonfuls of the meringue to the baking paper. Place the meringues in the oven to slowly cook for between 1 hour to 1 1/2 hours or until the outside is firm to the touch. Remove from the oven and allow to cool completely before serving with the mascarpone cream.